Easy Coq au Vin

Name: Easy Coq au Vin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8.8 drop 2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks); 8.6 tbsp Salt and pepper to taste; 2.5 fl oz 1/4 cup all-purpose flour; 8.4 inch 2 tablespoons olive oil; 3.2 inch 2 tablespoons butter; 5.9 inch 4 ounces bacon, cut into lardons; 1 cm 1 large onion, chopped; 9.2 box 8 ounces cremini mushrooms, sliced; 3.7 to taste 2 cloves garlic, minced; 3.1 quarter 1 cup dry red wine (Burgundy or Pinot Noir); 3.6 pcs 1 cup chicken broth; 2.5 bottle 2 sprigs fresh thyme; 5 bag 1 bay leaf; 1 cm Fresh parsley, chopped (for garnish)

By Derek Waters

November 15, 2025

4508 views

This classic French dish is a comforting and flavorful stew, perfect for a cozy evening. Chicken pieces are braised in red wine with mushrooms, onions, and bacon, creating a rich and savory sauce. The dish is traditionally served with crusty bread or mashed potatoes to soak up the delicious sauce. The aroma alone is enough to make your mouth water! This version simplifies the process while retaining all the essential flavors. It's a great dish to make ahead of time, as the flavors meld and improve over time. Enjoy the taste of France in your own kitchen with this easy-to-follow recipe for Coq au Vin. Feel free to add other vegetables like carrots or celery for extra flavor and texture.

Ingredients

2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks) - 8.8 drop
Salt and pepper to taste - 8.6 tbsp
1/4 cup all-purpose flour - 2.5 fl oz
2 tablespoons olive oil - 8.4 inch
2 tablespoons butter - 3.2 inch
4 ounces bacon, cut into lardons - 5.9 inch
1 large onion, chopped - 1.0 cm
8 ounces cremini mushrooms, sliced - 9.2 box
2 cloves garlic, minced - 3.7 to taste
1 cup dry red wine (Burgundy or Pinot Noir) - 3.1 quarter

Cooking Steps

Step 1

In a large bowl, season the chicken pieces generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pot. Remove the browned chicken and set aside.

Step 3

Add the bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 4

Add the onions and mushrooms to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 5

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken broth, thyme, and bay leaf.

Step 6

Return the chicken and bacon to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and tender.

Step 7

Remove the chicken from the pot and set aside. If the sauce is too thin, increase the heat and simmer the sauce until it reduces slightly. Discard the thyme sprigs and bay leaf. Return the chicken to the pot and stir to coat with the sauce.

Step 8

Garnish with fresh parsley, if desired. Serve hot with crusty bread, mashed potatoes, or egg noodles.

# Sous Vide # Rich # Easy

Easy Coq au Vin

By Derek Waters

November 15, 2025

4508 views

Ingredients

2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks) - 8.8 drop
Salt and pepper to taste - 8.6 tbsp
1/4 cup all-purpose flour - 2.5 fl oz
2 tablespoons olive oil - 8.4 inch
2 tablespoons butter - 3.2 inch
4 ounces bacon, cut into lardons - 5.9 inch
1 large onion, chopped - 1.0 cm
8 ounces cremini mushrooms, sliced - 9.2 box
2 cloves garlic, minced - 3.7 to taste
1 cup dry red wine (Burgundy or Pinot Noir) - 3.1 quarter

Cooking Steps

Step 1

In a large bowl, season the chicken pieces generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.

Step 2

Step 3

Add the bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 4

Add the onions and mushrooms to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 5

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken broth, thyme, and bay leaf.

Step 6

Return the chicken and bacon to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and tender.

Step 7

Step 8

Garnish with fresh parsley, if desired. Serve hot with crusty bread, mashed potatoes, or egg noodles.

Reviews (18 Reviews)

Ethan Garcia4

Easy to make and very flavorful. I added some carrots, as suggested, and they were a great addition. The red wine really makes this dish sing. Will be making this again.

Kevin Jackson4

A very tasty dish! The simplicity of the recipe is a major plus. I added a bay leaf while cooking which enhanced the flavors. Highly recommend this recipe.

Bob Williams4

This was a really good Coq au Vin. I appreciated the simplicity of the recipe – it was easy to follow. The bacon added a nice smoky flavor. Next time, I might add a bit more mushrooms.

George Wilson5

This recipe is a keeper! It's simple, delicious, and the perfect comfort food. The flavors meld beautifully, and it's even better the next day. Highly recommend!

Fiona Rodriguez3

The sauce was great, but I found the chicken a little bland. Perhaps marinating it beforehand would help? Still, it was a decent weeknight meal.